I had a couple cups of Butternut Squash Risotto leftover from last week’s school assignment and was looking for ways of using it up. Bam! Crispy Risotto Stuffed Chicken Breasts! It was a huge hit!
4 large Chicken Breasts
2 cups leftover Risotto
½ cup Broccoli; chopped
¼ cup Mayonnaise
1 Tablespoon Italian Herbs
Salt and Pepper to taste
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Breading:
1 ½ cups Italian Breadcrumbs
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
- Preheat oven to 400°F.
- In a medium bowl, combine the leftover risotto and broccoli.
- Season the chicken breasts with the salt, pepper and Italian herbs. Butterfly the chicken and use a spoon to stuff with the risotto mixture.
- Place the stuffed breasts into a baking dish and spread the mayonnaise over top in an even layer.
- In a bowl, combine the breading ingredients and sprinkle over the mayo. Spritz lightly with oil and bake for 40 minutes or until the internal temperature reaches 165°F. If the breading starts to get to dark, cover loosely with foil until finished cooking.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 